Red Beard Negi

(Negi onion) A traditional Japanese negi, or bunching onion, of the senju type from Saitama in the Kanto region of central Japan. When plants are hilled up with soil the stems turn white, and later turn a spectacular bright reddish-purple as temperatures cool in fall. The flavour is unique, mild and slightly sweet. Delicious in sukiyaki hot pot, or in stir fries, soups, and grilled dishes. Often added fresh to salads or made into fresh condiment. The tender green leaves are gathered and used to make yakitori skewered chicken or nuta, a dressing for seafood made with miso and vinegar. Repeat harvests are possible with successive sowings. 80 days.